Basic proportion is 1 Cup granulated sugar per 1/2 cup water. No corn syrup is necessary. Boil on medium until it reaches 300°F and/or cracks and isn’t sticky when tested and ice water.
Takes 8-12 minutes in a wide pan, like a sauté pan. Takes about twice as long in a pot with smaller surface area – it’s worth using the right pan.
When you’re ready to clean the sugar out of the pan, add hot water to it and bring it to a boil. You might need to repeat it a couple of times to get all the sugar out.
We’re still experimenting and haven’t decided what our favorite fruit is yet. What do you suggest we try?
My big question is this: Does it work to prep watery fruit in a dehydrator?
You can see in my picture how the sugar syrup had a hard time sticking to the pineapple. I had dried it as well as I could with paper towels, but it was still too juicy. Has anyone tried partially dehydrating more watery fruit such as pineapple, lychee, watermelon, starfruit, etc?
by JuneJabber